Organic Sheep Blue Cheese is a member of the blue cheese family, made exclusively with Italian milk from the Piacenza Apennines. The cheese is produced through pre-salting coagulation of the milk, incorporating different strains of Penicillium molds during the process.

A lengthy period of natural acidification is required to achieve its smooth, semi-soft, and creamy texture. The cheese is manually salted, and careful piercing of the forms during the aging period gives the cheese its characteristic blue/green veins and a particularly flavorful taste, not strong or spicy, but pleasant and enveloping.

The minimum aging time for this cheese is 60 days.